The tastiest breakfast tacos are those that are made from scratch and at home! Yes, making them from scratch is more work, but the results are well worth the effort. Homemade tacos are simple to make once you get the hang of them. And canned salsa is readily defeated by some fresh pico de Gallo.
These breakfast tacos were designed for weekends and even weeknight dinners! They might even replace your go-to pancake breakfast, which many of us consume regularly. There is so much to appreciate about these filling, flavorful tacos! Fresh tortillas are essential for this meal, which is then topped with a bunch of meat, eggs, and the greatest breakfast taco toppings imagined.
The best part is that this quick and healthy breakfast recipe only takes 30 minutes! This means that it is ideal for both your weekday mornings and your weekend brunch plans. These breakfast tacos are also suitable for a dinner menu if you’re like me and prefer to plan your entire day in one go.
These Delicious Breakfast Tacos Will Get Your Morning Started Right
1. Ingredients Needed for Breakfast Tacos
- 1 large potato, chopped into 1/2″ pieces after peeling.
- Halal salt
- 1 tablespoon of Extra virgin olive oil, more if necessary.
- 4 ounces of fresh chorizo sausage, with or without casing.
- 14 small sliced of yellow onion
- freshly ground black pepper
- 1 tbsp. of butter
- 3 large, beaten eggs
- 4 large flour tortillas
- 1/2 cup of grated cheddar
- hot sauce (optional)
- 2 finely sliced green onions (optional)
- Avocado slices for serving (optional)
- Pickled onions (optional)
2. Instructions for Breakfast Tacos
Step 1: Put the potatoes in a big pot and pour 1″ of cold water over them. Add one teaspoon of kosher salt to the water before bringing it to a boil. Simmer for 3 to 5 minutes or until potatoes are fork-tender. Drain the water.
Step 2: In the meantime, warm the olive oil in a sizable skillet over medium heat. Add chorizo and onion; simmer, turning them occasionally every 6 to 8 minutes, or until chorizo is thoroughly cooked on all sides and onions are transparent.
Step 3: If your skillet appears to be getting dry, move the chorizo and onion to the outside edges and add another tablespoon of oil. Place the drained potatoes in the middle of the skillet, spreading them out evenly. Allow potatoes to cook for 4 to 6 minutes, stirring them every now and then until the undersides start to get brown and crisp.
Step 4: Prepare the eggs: Melt butter in a medium nonstick skillet. Pour eggs into the pan, let them somewhat solidify, and then turn the stove down to medium heat. Curds can be formed by dragging the eggs with a spatula or wooden spoon. Remove the eggs from the pan once they are cooked to your serving plates.
Step 5: Assemble the tacos by carefully toasting each tortilla over an open flame or in a sizable, dry skillet before placing them on your serving plates. Evenly distribute the cheddar on each tortilla, followed by a generous scoop of chorizo, potatoes, and eggs. Serve with any garnishes as you please. Top everything off with some hot sauce and pickled onions for the full experience.
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